Go Back
–+ servings
Logo of The Forked Spoon featuring a blue spork.
Overhead image of finished corn salad in a large white serving bowl on a white marble surface. The salad is made with charred corn, chopped cucumber, halved cherry tomatoes, diced red onion, and chopped cilantro, then topped with a sprinkle of Cotija cheese and garnished with a lime wedge. Around the bowl are a small white ramekin of lime dressing, a dish of Cotija cheese, fresh cilantro, lime wedges, and a grilled ear of corn resting on a round wooden board. A dark teal cloth napkin is tucked beside the bowl.
5 from 9 votes

Corn Salad

This grilled Corn Salad Recipe is made with sweet charred corn, cherry tomatoes, cucumber, red onion, and cilantro tossed in a simple lime dressing. Light, colorful, and full of fresh summer flavor, it is the perfect side dish for cookouts, potlucks, and easy weeknight dinners.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings: 6 servings
Calories: 134kcal
Chef: Jessica Randhawa

Ingredients

  • 4 ears fresh corn
  • 1 cup cherry tomatoes - halved
  • 1 cup cucumber - diced
  • ¼ cup red onion - finely diced
  • ¼ cup fresh cilantro - chopped
  • 2 tablespoons fresh lime juice
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons Cotija cheese - optional
  • Lime wedges - for serving

Instructions

  • Grill or char the corn over medium-high heat for 8 to 10 minutes, turning every few minutes, until the kernels are tender and lightly charred in spots. Transfer to a plate and allow the corn to cool until easy to handle.
  • Carefully slice the kernels from the cob and add them to a large mixing bowl. Add the halved cherry tomatoes, diced cucumber, finely diced red onion, and chopped cilantro.
  • In a small bowl, whisk together the lime juice, olive oil, kosher salt, and black pepper until well combined.
  • Pour the dressing over the salad and toss gently until everything is evenly coated.
  • Taste and adjust the seasoning if needed, then top with optional Cotija cheese.
  • Serve with lime wedges, if desired. Enjoy immediately, or chill for 15 to 20 minutes before serving.

Notes

  • Fresh corn is best: Fresh, in-season corn gives this salad the best flavor and texture. Grilling or charring it adds light smoky flavor and brings out its natural sweetness.
  • Frozen or canned corn works, too: If fresh corn is not available, use about 3 cups frozen corn or 2 (15-ounce) cans corn, drained well. For the best flavor, cook the corn in a hot skillet for a few minutes until warmed through and lightly charred before adding it to the salad.
  • Boiled corn option: You can boil the corn for 3 to 5 minutes instead of charring it, though the salad will have a less smoky flavor.
  • Make ahead tip: You can prepare the salad a little in advance and chill it for 15 to 20 minutes before serving to help the flavors come together.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days and stir before serving.

Nutrition

Calories: 134kcal | Carbohydrates: 14g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 5mg | Sodium: 271mg | Potassium: 270mg | Fiber: 2g | Sugar: 5g | Vitamin A: 322IU | Vitamin C: 13mg | Calcium: 38mg | Iron: 1mg
Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.

Copyright © 2026 The Forked Spoon

QR Code linking back to recipe